Related Articles

Contributing bold foliage and colorful red, pink or greenish-red stalks as well as a tasty dessert ingredient, rhubarb (Rheum x cultorum, also called Rheum rhabarbarum) grows in U.S. Department of Agriculture plant hardiness zones 3 through 8. Rhubarb forms a substantial clump, reaching 2 to 3 feet tall and 3 to 4 feet wide in a season, so it is usually grown in the ground. Where space is limited, you can grow a rhubarb plant in a large pot.

Planting Rhubarb

Put just one rhubarb crown per container, planting the dormant crown in late winter to early spring. Dig a hole in the middle of the pot that is two times wider than the crown. Dig it deep enough so that the roots extend freely down into the container, placing the buds of the crown no more than an inch under the soil. Fill in around the roots carefully, pressing soil firmly with your fingers and occasionally tapping the pot against the ground to avoid creating air pockets. Allow 2 inches of head space between the top of the soil and the top of the container for watering. Water the newly planted rhubarb until water flows through the drainage holes.

Care and Watering

Place the planted rhubarb in full sun and keep the soil evenly moist. In hot weather, water the containers regularly and consider moving the pots temporarily to a partially shaded location. During summer, if average temperatures go above 90 degrees Fahrenheit, plants stop growing and become dormant. In mild winter areas, growth starts again in the fall. Varieties recommended for West Coast growing by the University of California at Davis include bright red "Crimson," pink-speckled "Victoria" and the green type "Riverside Giant."

Harvest and Division

Don't harvest any stalks during the first year. In subsequent years, harvest stalks in spring to early summer, choosing 12-inch-long stems with fully unfurled leaves. Remove them from the plant by grasping them near the base and pulling them sideways and down. Remove just a few stalks at a time, and never more than half of the stems at once. About every three years, lift the crown in late winter and divide it with a sharp knife or garden spade. Clean the tool with rubbing alcohol before and after cuts. Each division should have at least one large eye.

About the Author

Carolyn Csanyi began writing in 1973, specializing in topics related to plants, insects and southwestern ecology. Her work has appeared in the "American Midland Naturalist" and Greenwood Press. Csanyi holds a Doctor of Philosophy in biology from the University of Wisconsin at Madison.